arugula, fennel, grapefruit + pine nuts salad

arugula grapefruit saladFor my dinner party last weekend I wanted a light salad course — something easy to assemble, but also healthy and refreshing — to come before the main course (cioppino, a fish stew), so I came up with this combination. Massaging the arugula in olive oil and lemon takes the bite out of it and also gives it a nice, smooth texture. Besides: what’s cooking without getting your hands a little dirty?

Since I was busy prepping the stew, I didn’t have time to toast the pine nuts, but I bet that would add a lot more flavor. I’d also shave the fennel next time, instead of chopping — so I’m moving that good ‘ol mandoline┬áback to the top of my TV Dinner shopping list.

Arugula, Fennel, Grapefruit + Pine Nuts Salad



  • couple big handfuls of arugula
  • 2 TBSP extra virgin olive oil
  • juice of 1 lemon
  • 1 fennel bulb, shaved on a mandoline
  • 1 grapefruit, quartered
  • handful of pine nuts
  • drizzle of balsamic glaze


  1. In a bowl, massage arugula with olive oil and lemon juice with your hands until well-coated, then plate.
  2. Add fennel, grapefruit and pine nuts on top.
  3. Drizzle with balsamic glaze and serve!

A Recipe From Jamie Stelter |

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